Description
Indulgent chocolate raspberry mousse cake delights dessert enthusiasts with its rich, velvety layers. Smooth chocolate mousse and tangy raspberry compote create a luxurious experience that will leave you craving more.
Ingredients
Scale
- 8 oz (225 grams) semi-sweet chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- 2 cups (480 ml) heavy cream, cold
- 400 grams fresh or thawed frozen raspberries
- 1 ½ cups (300 grams) granulated sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 1 cup (240 ml) boiling water
- 2 tsps vanilla extract
- 1 ½ tsps baking powder
- 1 ½ tsps baking soda
- 2 ¼ tsps powdered gelatin
- 2 tbsps fresh lemon juice
- 1 tsp salt
- Fresh raspberries
- Chocolate shavings
Instructions
- Chocolate Base Preparation: Combine dry ingredients and whisk thoroughly, creating a uniform powder. Mix wet components until a smooth, thin batter forms. Pour into a prepared pan and bake at 350°F for 25-30 minutes. Verify doneness with a toothpick test and cool completely on a wire rack.
- Raspberry Mousse Creation: Puree raspberries and strain to remove seeds. Activate gelatin with lemon juice. Warm raspberry mixture with sugar, incorporating dissolved gelatin. Whip cream to stiff peaks and fold gently into cooled raspberry mixture, creating a light, airy texture.
- Cake Assembly: Position chocolate cake in springform pan. Spread raspberry mousse evenly across the surface. Refrigerate for 1-2 hours until mousse sets firmly and maintains a stable structure.
- Ganache Finishing: Heat cream to a soft simmer. Pour over premium chocolate, allowing heat to melt completely. Stir until achieving a glossy, smooth consistency that flows elegantly and provides a rich coating.
- Final Presentation: Unmold cake carefully. Pour slightly cooled ganache over the mousse, allowing natural drips along edges. Garnish with fresh raspberries and chocolate shavings. Chill briefly to set decorative layer before serving chilled.
Notes
- Ensure Even Baking: Use room temperature ingredients and properly preheat the oven to guarantee a uniform, moist chocolate cake base with consistent texture.
- Strain Raspberry Puree Thoroughly: Remove all seeds completely to achieve a silky-smooth mousse without unwanted graininess or texture interruptions.
- Control Gelatin Activation: Dissolve gelatin carefully at low heat to prevent overheating, which can compromise its setting properties and mousse stability.
- Fold Cream Gently: Use a light, folding motion when incorporating raspberry mixture into whipped cream to maintain the mousse’s delicate, airy structure and prevent deflation.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg